| 词条 | Bhurta |
| 释义 |
| name = Bharta | image = Vorta 2.jpg | caption = Different types of Bengali bharta | alternate_name = Bhorta, Vorta, Satni | country = Bangladesh, India | region = Bengal | national_cuisine = Bangladeshi | creator = | year = | mintime = | maxtime = | type = | course = | served = served with rice | main_ingredient = mustard oil, onions and chillies with bharta elements. | minor_ingredient = | variations = potato bharta, fish bharta, egg bharta and many more | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}Bhurta, bhorta or bharta is a lightly fried mixture of mashed vegetables (sak-sabzi) in the cuisine of Bangladesh and India.[1] Due to there being such a variety of fish and vegetables, the list of different "bhortas" can reach high numbers. An example of one type is Baingan Bhorta. IngredientsBhurta recipes vary depending upon the region and the vegetable(s) used.[1] In general, the ingredients are as follows:
GallerySee also{{portal|Food}}
References1. ^1 {{cite book|last=Parida|first=Laxmi|title=Purba: Feasts from the East: Oriya Cuisine from Eastern India|publisher=iUniverse|date=2 April 2003|url=https://books.google.com/books?id=exe3Yb4fnPAC&pg=PA126|isbn = 0-595-26749-1|accessdate= 14 September 2009}} {{India-cuisine-stub}} 6 : Indian cuisine|Bengali cuisine|Bangladeshi cuisine|Indian vegetable dishes|Bangladeshi vegetable dishes|Bihari cuisine |
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